Saturday, June 4, 2011

Yums the word!

*Mary and Lissy- that title is for you!* :D

Okay... I've got to say it... I LOVE venison!!!!! Wow.... so so so so sooooooo delicious! Sigh... thank you to my uncle for the venison tenderloin. I'm thinking that I'm going to have to beg more off of him when he goes hunting this year! Or I could just marry a guy who just so happens to like to hunt. Then I could have venison all year long. Yep... that sounds good! Lol.

Anyways... moving on. Last week I made some venison with blueberry barbecue sauce and it was delicious. The recipe is from my Southern Living Homestyle Cookbook (great cookbook by the way), and if you ever get your hands on some venison I would recommend trying this recipe, which is apparently also good with pork tenderloin.


Grilled Marinated Venison Tenderloin with Blueberry Barbecue Sauce

3/4 cup vegetable oil
1/4 cup plus 2 Tbsp. soy sauce
1/4 cup red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard
1 Tbsp. chopped fresh parsley
1 1/2 tsp. freshly ground pepper
1 tsp. salt
1 garlic clove, minced
1 1/2 lb. venison tenderloin
Blueberry barbecue sauce

1. Combine first 10 ingredients in a large zip-top plastic freezer bag; add venison. Seal and chill 4 to 5 hours, turning bag occasionally.
2. Preheat grill to medium-high heat.
3. Remove tenderloin from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat 10 minutes on each side until desired degree of doneness, turning once. Let stand 10 minutes before slicing. Serve tenderloin with Blueberry Barbecue Sauce.


Blueberry Barbecue Sauce

2 Tbsp. minced onion
1 1/2 tsp. chopped fresh jalapeno pepper
1 1/2 tsp. olive oil
1 cup fresh blueberries
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. Dijon mustard
1/2 tsp. hot sauce
2 Tbsp. unsalted butter
1/8 tsp. salt
1/8 tsp. freshly ground pepper

1. Sauté onion and jalapeno pepper in hot oil in a medium saucepan over medium-high heat until tender. Add blueberries and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring often.
2. Add butter, salt, and pepper to blueberry mixture; cook over medium heat until butter melts, stirring occasionally.

Friday, June 3, 2011

Gloriously delicious cookies

I got this recipe awhile back off of the Mennonite Girls Can Cook blog... and I have got to say that it is now one of my absolute favorite cookies. Mmmm... I guarantee you that once you make them for your friends and family they will love you forever! (Which, of course, I'm sure they already do!) So please, please go and make these!

Lemon Lassies


Lemon Filling:

2 eggs
1/2 cup sugar
1 Tbsp lemon zest
1/4 cup lemon juice
1 Tbsp butter
1/8 tsp salt
1 cup medium sweetened coconut

In a small saucepan or microwaveable bowl, combine all filling ingredients except coconut. Cook over low heat until thickened, stirring constantly, or in microwave (on low heat) for 1 minute intervals stirring well in between. Remove from heat and add coconut. Cool.

Cookie Dough:

1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup molasses
1 egg
2 1/4 cup flour
1 tsp cinnamon
1/2 tsp soda
1/4 tsp salt

In a large mixer bowl combine margarine, sugar, egg and molasses. Add dry ingredients. Blend well with mixer. Divide dough into 4 parts.

Shape each part into a 12-15 inch roll. Place two rolls onto an ungreased cookie sheet. Flatten each roll to a 2-1/2 inch strip. Repeat with the other two rolls on a second cookie sheet.

Spread 1/4 of the filling down the center of each roll and using a spatula, roll long edges to the centre to cover most of the filling.

Bake at 350 degrees for 12-15 minutes.

Cut while warm into 1 inch pieces. Remove from pans and cool.


Wednesday, May 25, 2011

Operation Bonnet

Yes it is Wednesday. And yes- I have already read two books this week. I would like to compare this record to last week, in which it took me an ENTIRE week to read one single book! Now, that is usually not the norm for me, because I happen to be a very fast reader. But for some reason, every time I sat down to read I could not keep my eyes open. *Insert big, huge dramatic sigh*  Luckily, things are different this week.
First off I have to admit that I’m usually not one for reading Amish fiction. It just seems that there’s too much of it out there. But thanks to Hillary Manton Lodge, I have begun reading more Amish fiction. It’s been a little hit-and-miss, some were boring, and some were absolutely wonderful. Luckily, this latest book was a hit!  
Operation Bonnet, written by author Kimberly Stuart, centers on Nellie Monroe, twenty-year-old town luminary and hopeful private investigator. Unfortunately for her, her small town is anything but exciting, and just when it seems that she’ll never get a case, she meets Amos Shetler. Amos has recently left the Amish community where he grew up, but he still has feelings for the girl he left behind. So he hires Nellie to go undercover and check up on his old girlfriend. In true style she straps a bonnet onto her head, and talks her way into some Amish cooking lessons.
But things don’t go exactly as planned and soon she’s dug herself into a hole; alienating her best friend, angering those around her, and all-around botching up her case. Will she be able to repair what she’s fixed, and will she be able to solve her very own first case? And will she possibly learn some lessons while she’s at it?
The book plainly states on the back cover that this is: “NOT Your Grandmother’s Amish Fiction” and I have got to say that it’s true! The book was refreshing, I absolutely came to love all of the characters, and there were also a LOT of laughs.  There also might have been a tear or two, but well, I tend to cry pretty easily. So all in all, I have to say that the book was very enjoyable and I highly recommend reading it, because you will not be disappointed!

My Foolish Heart


So I have to admit that there’s just something about Susan May Warren’s novels that make me spend insane amounts of time reading. I swear, every single time that I pick up one of her books, I finish reading it within a span of 24 hours. And the only reason it takes me that long is because there’s cumbersome things like sleep and work that prevent me from reading it all in one session. Sigh… life is so tough! ;)
But in all seriousness, she is SUCH an amazing author. There’s just something about her characters that makes it impossible to resist them. I mean, how could you not fall in love with the Noble siblings, or PJ Sugar, or the residents of Deep Haven? Oh my goodness- especially the cast of characters in Warren’s newest Deep Haven novel, My Foolish Heart.
I also have to confess that when I found out that there would be more Deep Haven novels (besides the three that she wrote a few years back), I kind of freaked. In fact- I might have screamed (it was a happy scream), I might have babbled on and on to my Mom about how happy I was, and I might have even done a happy dance. Yeah- THAT’S how good her books are! Sigh… if only she’d do more PJ Sugar novels *hint hint*!
Now, if you’ve never read any of Warren’s novels… I would suggest that you go out and immediately do so! The previous three books in the Deep Haven series- Happily Ever After, Tying the Knot, and The Perfect Match, would probably be a good place to start, but if you feel like skipping straight to My Foolish Heart, you would have no problem understanding the story, even though it was fun to see characters from the previous novels pop up every now and then.
My Foolish Heart centers on the lives of Isadora Presley and Caleb Knight. Issy is a young woman who is so crippled by panic attacks that she is trapped within her neighborhood. Unbeknownst to her small community, she hosts a radio talk show from her home, where she gives romance advice, even though she herself has never been on a single date. And while she’s always reminding her listeners that their perfect love might just be next door, she knows that isn’t possibly true for her, especially when the towns handsome new football coach moves in next door.
Caleb Knight has recently returned home to the states after a tour of duty in Iraq, in which he paid highly. Now all he wants to do is move on with his life, so he hides his disability and tries to make a new life for himself in the town of Deep Haven.
But will things be able to remain the same when Issy and Caleb meet? Or will both of their lives be changed drastically? Well, you’ll just have to read it to find out. :) I guarantee you though that you will love this book. In fact, it’s my new favorite out of all of Warren’s books. I just could not put it down! I was laughing, and crying and smiling all the way through!!!!! So please please please, go out and read this book… and enjoy!

Wednesday, May 18, 2011

Complete and utter deliciousness

So there are three recipes that I've tried lately, that well, I honestly just can't get over how good they were!!!! So I thought that I would introduce you all to my spectacular new finds. So I hope you enjoy them! :)


1. Pumpkin Yeast Bread:


I will admit though, that I doubled all the spices, as well as adding allspice. Mmmm good! :)


2.  Apple upside-down biscuits:


Don't those just look delicious? Well... I'm here to say... they are! :)


3.  Apple Thyme Cheddar Scones:



Savory and oh so good!


So go get busy baking people! Okay? And have fun! :)

Wednesday, May 11, 2011

Wow... I've made so much good food lately, it's hard to decide what to post on here. But well, I think I'm going to go with pizza. Because well, who doesn't like pizza? I mean, seriously?
Anyways... I just have to say that luckily, when it comes to pizza, how you cut it does NOT affect the taste. Because as you can see... if it did, I would be in serious trouble.


I wish I could say that I cut it crooked on purpose, but to be completely honest... I can't cut anything straight. But well... to cover up for this apparent abnormality of mine, I just always say that cutting it this way means that you can choose your slices depending on your hunger. Makes sense right? :)

So... I absolutely love to make homemade pizza (and I usually make the dough as well), and this recipe is one of my favorites. So I hope that if you make it, you'll like it as much as I do! :)

Just a little book review...

Well... I know that this is technically a food blog, but anyone who knows me, knows that I LOVE to read. Especially Christian historical fiction. My Mom tells me that I was born in the wrong era, and seriously... if there were such things as time machines and I could travel back in time, that would really be pure bliss. But I have to say, that the one upside of living in THIS era, is that I get to read about all those times past (and well, reading a book is in a way like going back in time.) So, all of this leads up to the fact that I think it's about time that I start posting some book reviews on here, as well as my recipes (which I've been sadly remiss on). So... I think that I should start with the book I finished last night.  Because well, it was REALLY REALLY good!
The book is titled "Waterfall" and is the first book in Lisa T. Bergren's 'River of Time Series'. It's a young adult book, but I believe that readers of all ages would enjoy reading it. The story is about an American teenager, Gabriella Betarrini, who has spent the majority of her summers in Italy, with her younger sister, Lia, and her archeologist parents. This summer they're in rural Tuscany, amidst a new archeological site, filled with crumbling castles and old burial tombs. The two girls, bored out of their minds, decide to do a little exploring, never imaging that this will land them in fourteenth-century Italy...
I literally could NOT put this book down. It grabbed me from the beginning and would not let me go. I was instantly swept into the world of knights and Lords and Ladies, of beautiful dresses, sword fights, adventure, and intrigue. And of course, romance. For what young lady wouldn't fall in love with a smoldering, medieval Italian man? (Sigh....) I don't want to give the whole story away, but needless to say, I can assure you that you will love every page of this book. So enjoy, and if you read it, please let me know what you think of it. I, for one, cannot wait to read the next book!


Saturday, April 9, 2011

Luck of the Irish Brunch

Well... I guess I'm on a breakfast kick. I was watching "Brunch with Bobby" a few weeks back and he was making these cheesy hash browns... and they looked sooooo good! I kept on planning to make them for breakfast some day, and I never did, so I finally decided to make the whole meal for dinner one night, and I was not disappointed! The meal consisted of: cheesy hash browns, roasted tomatoes with breadcrumbs, sautéed mushrooms, sausage (I did chicken-apple sausage... the original recipe called for pork sausage and lamb sausage), bacon (I did turkey bacon... the original recipe called for smoked bacon) and Irish soda bread. The recipe also called for eggs, but by that point it seemed like way too much food!

Cheesy hash browns:

2 Tbsp unsalted butter
1 Tbsp canola oil
1 medium Spanish onion, diced
1 1/2 lb Yukon gold potatoes
2 teaspoons paprika
Salt and freshly ground black pepper
1 1/2 cups grated aged white Irish cheddar cheese (or any other kind of cheddar)
Chopped fresh chives

Preheat oven to 375 degrees F.
Heat the butter and canola oil in a cast iron skillet over high heat until the butter begins to sizzle. Reduce heat to medium, add the onion and cook until soft and slightly caramelized.
While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, 10-12 minutes. Drain well.
Add the potatoes to the onion, packing it evenly (and semi-mashing the potatoes) with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes (probably less than that though).
Flip the potatoes and cook for about another 4-5 minutes. Sprinkle with shredded cheddar cheese and place in the oven for a few minutes, in order to melt the cheese.


Roasted tomatoes:

6 plum tomatoes, halved lengthwise
Unsalted butter, for greasing baking dish
Olive oil, for drizzling
Honey, for drizzling
1 teaspoon sweet paprika
1 cup panko breadcrumbs (you can use different breadcrumbs as well)
Salt and pepper for seasoning
2 Tbsp chopped parsley, to garnish

Preheat oven to 350 degrees F.
Put the tomato halves in a lightly buttered baking dish, cut-side up. Drizzle with olive oil and honey, season with salt and pepper, and sprinkle with bread crumbs and paprika.
Roast for 20 minutes. Remove tomatoes from oven and sprinkle with parsley. Drizzle with olive oil.



Sautéed mushrooms:

Canola oil, to coat pan
1 pint cremini mushrooms (or whatever mushroom you desire), chopped
2 tsp finely chopped fresh thyme leaves (you can also use dried thyme)
Salt and pepper, to taste

Heat the canola oil in a sauté pan and sauté the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.

Serve the hashbrowns, tomatoes and mushrooms with eggs, sausage, bacon and Irish soda bread. Enjoy!





                         

Egg-in-the-hole

I was flipping through a recipe book the other day... and stumbled upon a recipe for egg-in-the-hole. I'd never even heard of it before, so I thought that I should probably try it... after all, it did look good. And yes... it was good! It's the perfect mixture of crispy bread and fried egg. Yum! And it is really easy to make!

So all you have to do is:

1. Melt 1 Tbsp. butter in a skillet on medium heat.
2. Using a biscuit cutter... or anything round... make a hole in the bread.
3. When the butter is completely melted place the bread in the skillet. Swirl it around in the butter, and then let it sit for about 20-30 seconds.
4. Crack the egg in the hole, and season with salt and pepper... or whatever you like to season your eggs with (I like pepper and Dash seasoning).
5. When the egg is set on the bottom, flip over the bread and continue cooking until the egg is at your desired consistency.
6. Enjoy! :)



P.S. Other names for egg-in-the-hole are:
toad in a hole, cowboy eggs, moon eggs, sunshine toast, magic egg & bull's eyes eggs.

Friday, March 25, 2011

Edible fairy wands

Here's another fun and easy recipe that kids will love. I made these a few weeks back for my 4-year-old niece (who loves all things Disney Fairies) and she loved them! Of course, I think she had just as much fun playing with them, as she did eating them! :D

Ingredients:
Pretzel rods
Candy melts
Crystal sugars, flower confetti, or whatever else you want to decorate them with

Instructions:

1. Melt candy melts in microwave (see package for melting instructions).
2. Dip pretzel rods in candy melts. You will most likely need a spatula to help spread the chocolate. Leave a few inches plain pretzel rod on the bottom.
3. Sprinkle with sugar, and whatever else you desire.
4. Place on wax paper to set.
5. Once the chocolate is dry- EAT! :D

Edible crayons

Hi there! Wow. I've neglected this blog for way too long, but now I'm back, and with something fun- edible crayons! I spied this recipe awhile back on Gourmet Mom-on-the-Go http://www.gourmetmomonthego.com/2008/08/runs-with-scissors-and-eats-crayons.html and I had been wanting to make it ever since. So when I was asked to baby sit 5 kids one night, I knew that it was the perfect opportunity to make them. They were really easy to make and the kids absolutely loved them! So have fun! :D

Ingredients:
Pretzel rods
Candy melts
Paper labels (found on Gourmet Mom-on-the-Go's blog)

Instructions:
1. Break pretzel rods in half.
2. Melt candy melts in microwave (see melting directions on package).
3. Dip the ends of the pretzel rods in chocolate and leave to set on wax paper.
4. When the candy is completely hardened, wrap labels around rods, and secure with tape.
5. ENJOY! :D

Tuesday, February 8, 2011

Rustic Sourdough Bread

So quite awhile back I made a sourdough starter. I was all excited to use it, but instead I stuck it in my fridge and forgot about it! (oops!). So I pulled it out last week and made some sourdough bread. I have to admit I was pretty nervous about making the bread. Yeah... my sourdough starter looked and smelled right, but I had read all these stories online about how hard it is to get sourdough bread to come out right. But, I decided to be brave and just make it, and I am sooo glad I did, because my bread came out great.

I got my recipe for the bread from the King Arthur's Flour website. When I was on there I noticed that they sell sourdough starters. So if you want to attempt sourdough that might be a good way to start. But if you want to do it all by yourself- I got my sourdough recipe from this sight: http://whatscookingamerica.net/Bread/SourdoughStarter.htm

And if you do try making sourdough bread... please let me know how it comes out!


1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups King Arthur Unbleached All Purpose Flour (or whatever brand you use)

1. Combine all ingredients, kneading to form a smooth dough.
2. Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3. Gently shape the dough into two oval loaves. Place the loaves on a lightly greased  or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat oven to 425 degrees.
4. Spray the loaves with lukewarm water.
5. Make two fairly deep diagonal slashes in each.
6. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove bread from oven and cool on a rack.




·                              

Spinach and Ricotta Stuffed Tomatoes

Okay- so I have to admit that I'm not a very big tomato fan. But this dish is delicious!!!!! And I'm pretty sure that I'll be making it again fairly soon! :) The recipe calls for 8 tomatoes, but I did 4 tomatoes and I made the same amount of stuffing. I also used fresh spinach instead of frozen. http://www.ifood.tv/recipe/spinach_and_ricotta_stuffed_tomatoes     

8 ripe red tomatoes, the best you can find
Salt for draining tomatoes
3 tablespoons best-quality olive oil
1 cup finely chopped yellow onions
10 ounces frozen spinach, defrosted, drained, and squeezed dry
Salt and freshly ground black pepper, to taste
Nutmeg, to taste
1 cup ricotta cheese
2 egg yolks
1/4 cup grated imported Parmesan cheese, plus additional
Cheese to top tomatoes
1/2 cup chopped Italian parsley


Wash and dry the tomatoes and cut off their tops.
With the handle end of a small spoon, scrape out seeds and partitions, being careful not to pierce the sides of tomatoes.
Salt the cavities and set tomatoes upside down on a paper towel to drain for 30 minutes.
Heat the olive oil in a skillet, add the onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes.
Chop the spinach and add it to the skillet.
Combine onions and spinach thoroughly, season to taste with salt, pepper and nutmeg, and cover.
Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
Beat ricotta and egg yolks together thoroughly in a mixing bowl.
Add spinach mixture, pine nuts, 1/4 cup of the Parmesan and the parsley, and season to taste with salt and pepper.
Gently blot tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one.
Top each tomato with a sprinkle of additional Parmesan.
Arrange tomatoes in a shallow baking dish and set in the upper third of a preheated 350°F.oven.
Bake until tops are well browned and filling is hot and bubbly, about 20 minutes.


French Spring Soup

I made this recipe for the first time the other day and it was delicious!!!! http://www.thecookingphotographer.com/2010/05/french-spring-soup-bruschetta-al.html The only change I made was that I substituted the asparagus with celery. I think the asparagus would be really good in it, so I'll have to try that another time. I paired the soup with sourdough bread (home made!) and spinach and ricotta stuffed tomatoes. Talk about a great dinner! :)

1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, ends trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
Freshly cracked black pepper, to taste
1/2 pound fresh spinach, chopped
1 cup heavy cream

1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender 20 to 30 minutes. The longer you cook them, the better your soup will be.

2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt and lots of freshly cracked black pepper. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, until vegetables and rice are tender.

3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.


Wednesday, February 2, 2011

Jamaican Sweet Potato

Okay- this is one of my favorite recipes. It's got GREAT flavor, it's easy to make and it's healthy. What more can you ask for?
I'm guessing that if you've ever been to Claim Jumper you've probably seen this on their menu. I've never had it there, but my Mom did once and later on she told me about it. So I decided to try making it myself, and it's been a favorite ever since!

Let’s start with the chicken first-

Jamaican Jerk Chicken:

1 tablespoon allspice
1 tablespoon thyme
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons sage
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
3/4 cup orange juice
3/4 cup white vinegar
1/4 cup soy sauce
1/4 cup olive oil
2-3 teaspoons lime juice
2 garlic cloves, minced

In a large bowl, combine dry ingredients. Add garlic and liquids, and stir with a wire whisk. Pour over chicken and marinate for at least one hour.


An hour before dinner time make sure you get your sweet potatoes in the oven-

Baked Sweet Potato:

Wash sweet potatoes, cut off ends, rub with olive oil and place on a baking sheet. Cook in a 400 degree oven for 60 minutes.


While your sweet potatoes are cooking, grill your chicken:

3 chicken breasts
1 onion, thinly sliced
1 jalapeno pepper, thinly sliced
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
4 green onions, finely chopped

Grease a grill pan (the grill pan from Ikea is absolutely perfect for this!). When pan is heated (about medium heat) add chicken and vegetables. Pour some of marinade over chicken. Grill on both sides, slowly adding marinade until all of the marinade is used up, and the chicken is cooked through. Shred chicken and mix back in with the veggies.

Serve mixture over baked sweet potato and drizzle agave nectar over the top. Enjoy! :)


Roasted Carrots

Like I said- I am addicted to roasted veggies! So here's another great recipe- roasted carrots. I think it's my new favorite way to eat carrots! Yum!

So here's what you need:

1-1/2 lbs carrots- peeled, and cut into uniform pieces (well... as uniform as you can get!)
2 tablespoons butter- melted (I like unsalted butter)
Salt, pepper and thyme- to taste
Agave nectar

And here's what you do:

Preheat oven to 425 degrees.
Adjust oven rack to middle position.
Line baking sheet with foil.

In a large bowl combine carrots, butter, salt, pepper and thyme. Spread in a single layer on the baking sheet.
Cover baking sheet with foil and cook for 15 minutes. Remove foil and continue cooking, stirring occasionally, for an extra 30 minutes. Transfer carrots to serving dish and drizzle with agave nectar. Enjoy!

Parmesan Roasted Broccoli

Well... it seems that I have a new addiction- aka- roasted veggies. Mmmmm... talk about good! I made parmesan roasted broccoli the other day and it was an instant hit! I was browsing the Food Network website the other day and found this Ina Garten recipe http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html. I am soooo glad that I found this recipe, and I hope you enjoy it also! : )

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Sunday, January 30, 2011

California Pizza

Well... I figured that after chocolate truffles I should do a "healthier" recipe. Yes yes- I know it's pizza... but it DOES have nice healthy toppings... and of course you could always make it with whole wheat dough.
So just to warn you... this is going to be another one of those recipes without measurements. But I tend to think that you just can't go wrong with pizza, and besides... this is just about the easiest recipe ever! Luckily for you I AM going to give you a list of ingredients. So here it goes:

Pizza dough (for one pizza)
Cheddar cheese
Olives (optional)
Bacon (optional- but highly recommended)
Sour Cream
Alfalfa Sprouts
1 Avocado

Okay- so here's what you do:
1. Preheat oven to 400 degrees.
2. Grease the pizza pan and then spread the dough out. (I like a little bit of a thicker crust- but that's just me).
3. Top with crumbled bacon, olives and cheddar cheese (I like to make it nice and cheesy).
4. Stick in oven and cook until cheese is melted and dough is nicely browned.
5. Take out of oven and let cool for a few minutes.
6. Top with alfalfa sprouts, spread sour cream over the sprouts, and top with avocado.
7. Lastly- ENJOY! :)

Friday, January 28, 2011

Chocolate cake truffles

Well... I thought that I'd start with something easy and fun! Aka- chocolate cake truffles. They're simple and delicious and in my opinion there's no better way to eat chocolate cake!
It all started the other day when I made a chocolate loaf cake. It was good, but I knew there was no possible way that it would ever get eaten up before it went dry. And of course no one likes to waste food. So I went on Google and looked up ways how to "re-use" chocolate cake, and what came up the most were chocolate cake truffles. I liked the idea, so I browsed through the recipes. There was just one problem- all the recipes called for a TUB of chocolate frosting. Well... the first problem was that you wont ever find store bought frosting in my house. The second problem was that it seemed like WAY too much sugar. But of course the idea was stuck in my head and now I wanted to make them. So I looked in my refrigerator and the Cool Whip caught my eye. I shrugged and decided that it was worth a try.
So here comes the fun part. I sliced off a chunk of cake, plunked it in a bowl, and crumbled it up. Then I opened the Cool Whip, grabbed a spoon, and scooped out a portion. Then I mixed the two together, rolled them into balls, and placed them on a wax lined sheet. I stuck the sheet in the fridge, and got busy melting chocolate. When the chocolate was melted I took the sheet out of the fridge, individually dunked the chocolate cake balls in the chocolate and placed them back on the sheet. Then at the very end I dusted the tops of them with some sprinkles.

Yeah I know- I didn't measure anything! I have a problem with that. Sometimes I just don't want to measure! Maybe it's me being rebellious. Who knows? Either way- I like to think that cooking isn't an exact science. Sometimes it's good to live dangerously and just eye-ball it. But with these I don't think you need to be too worried about measurements. The only thing you need to make sure of is that you have enough of a cake & Cool Whip ratio that it's moist enough to roll into balls.

But you should be happy about this- I did do measurements on the chocolate. Amazing huh? I melted one cup semi-sweet chocolate chips and 3 Tbsp butter. Of course the amount of chocolate you need will depend on how many truffles you make. I made 30 truffles and it was the perfect amount of chocolate.

So have fun and if you make them let me know how it goes!!!! I for one have a feeling that I'll be making more cakes in the future... just so that I can make these! :)


Hi everyone!

Well- here I go! I had a friend tell me a little while back that I should do a food blog. I liked the idea, and to be honest I had considered the idea awhile ago, but had never gone through with it. So I guess having someone else voice the thought helped to push me in the right direction. As I mentioned in the "about me" section- I love to cook and I love to bake, and my hope is that you will enjoy these recipes as much as I do!!!! So enjoy!!!!! : )